Read on for a debrief of the 2018 meeting of ASFS with AFHVS at UW-Madison.
Friends have asked me for this for years, so here goes: a post on how I pack light for summer academic conferences! Note: this is not the post where I defend fashion within professional academic contexts as a feminist issue, though I have lots of thoughts on said topic. I leave for the 2018 AFHVS/ASFS Conference tomorrow (yay!), so here I present my three outfits for attending sessions and four outfits for casual receptions and sightseeing—though there are many more combos to be had here! Beyond these separates, I packed pajamas, a top and bottom for working out, underthings, makeup, and toiletries—all in my fav weekender bag, with space leftover to bring a few new books home! A few tips: I have good luck with A-line or tube-shaped skirts in stretchy fabrics. They pack tiny, don’t wrinkle, mix and match a million ways, and keep your legs out and cool, if your conference is somewhere toasty. Wear a cardigan/sweater and a scarf/wrap on the plane, so you’ve got layers if you need them during …
I’m pleased to share the restaurant reviews and interviews my Brown students wrote, working to define American food.
Consider these writing productivity tips from food historian Ken Albala, author or editor of 25 books to date.
A few words of summary and thanks from my dissertation, “The Dudification of Diet: Food Masculinities in Twenty-First-Century America.”
The stories behind how Anna Zeide and I first met + how fate has brought me to Oklahoma … twice.
Garrett Broad set out to critically examine how food justice functions, its limitations and contradictions, and how it could change the food system.
Combining food and labor history, Janis Thiessen tells the stories of independent Canadian producers of chips, chocolate, and candy.
I’m thrilled to announce I’m now writing for Nursing Clio! My most recent essay explores retro microwave cookbooks alongside today’s mug cake trend.
In “Food in American Society and Culture,” we ask and work to answer the polemic, complex, and contradictory question, “How do we define American food and how does food define Americans?”
Medical historian Andrew Ruis shares from his new book on the local origins of school lunch in the U.S. in the early 20th century with lessons for today’s debates.
S. Margot Finn’s new book asserts that today’s foodie mania is the result of class anxiety, not culinary enlightenment or decline, with fascinating comparisons to the Gilded Age.
The blog is turning five! Here’s five more reasons why I blog, and why other academics should too.
The Capitalism and the Senses workshop considered how the market has historically manipulated sight, sound, touch, taste, and smell.
#OXYFOOD17 was a truly great food studies conference full of groundbreaking scholarship, fellowship, and California sunshine.